Mushrooms Au Gratin Recipe

4.5 1 2
Mushrooms Au Gratin Recipe
Mushrooms Au Gratin Recipe photo by Taste of Home
Publisher Photo

Mushrooms Au Gratin Recipe

Read Reviews
4.5 1 2
Publisher Photo
This easy-to-prepare side dish brings me rave reviews whenever I prepare it for the holidays. Even when I double the recipe, my family eats every bite.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 pounds sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons all-purpose flour
  • 2/3 cup sour cream
  • 1 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 2 tablespoons minced fresh parsley

Directions

In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley. Yield: 8 servings.
Originally published as Mushrooms Au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p116

Nutritional Facts

1/2 cup: 193 calories, 14g fat (8g saturated fat), 44mg cholesterol, 119mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 8g protein.

  • 2 pounds sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons all-purpose flour
  • 2/3 cup sour cream
  • 1 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 2 tablespoons minced fresh parsley
  1. In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
  2. Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley. Yield: 8 servings.
Originally published as Mushrooms Au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p116

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mamamo9 User ID: 5928986 167935
Reviewed Jun. 27, 2011

"Made this as a side dish with salsbury steaks and roasted potaotes! It was fabulous! I will make these again! Swiss chese tastes so good with the mushrooms. I bought a really cheap wine and hated the taste so I threw out the wine and used the chicken stock. I bet this recipe is good with wine too, but a better wine!"

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